Final Exams at the school.
Doing the Catering for a Weekend long Birthday Party of 30 people....It's my boss' 70th Birthday and she's having a great big birthday bash and I am cooking for all of then!! I was so flattered!
I have to say that, and I do mean it, I can assure you this is not a cheap publicity stunt, but they are one of the best employers and schools I have ever worked in.
A lovely family run business and if you do know of anyone who needs English lessons in Italy I would highly recommend the Cambridge Centre of English.
And finally an upcoming TV appearance in a British Cookery Programme
Yes, you read it correctly, yours truly is going to be cooking on British television. More of that to come on later posts, I can assure you.
So all this thinking about appearing on Television and all that entails, reminded me of my trip, a few weeks back to Lake Como. You see the connection comes from the fact that, whilst there, I saw a tourist board explaining all the interesting sights around the lake, including-wait for it-George Clooney's house on the lake!!!
But I have to say the place looked magical even on a cloudy day.
Just look at this
So while walking around the town of Lecco we came across the most amazing Cream Cakes in a tiny pasticceria! The selection seemed endless and we just had to stop and try a few.
EGG AND VEGETABLES BRUSCHETTA
INGREDIENTS -SERVES 4
200gs of smoked pancetta-optional, omit if you want to make this a vegetarian meal
1 large chopped onion
2 large chopped cloves of garlic
1 large aubergine
4 medium sized courgettes/zuchinni
1 medium red pepper, 1 medium yellow pepper, 1 medium green pepper
1 tablespoon of dried italian herbs or 1/2 a tsp of oregano, basil and rosemary
1 cup of white wine
250mls of passata or tinned tomatoes
2 bay leaves
4 large eggs
1 large sliced ciabatta loaf
Salt and pepper to taste
Couldn't be easier!!
Fry your pancetta, if using it, until golden brown.
In the meantime chop all your vegetables into chuncky bitesize portions, apart from the onion and garlic which should be chopped finely.
Gently fry the onion and the garlic until translucent.
Add your chopped veg and stir-fry for 2 to 3 minutes.
Add your herbs and wine. Cook until the wine has reduced completely.
Add your passata/tomatoes, bay leaves and season well. Bring it to a boiling point and then cook on a low heat for 15 to 20 mins. Remove the bay leaves.
Make 4 wells in the vegetable sauce, and crack your eggs into them. Cover them with some of the sauce, cover the pan with a lid and cook for another 3 to 5 minutes.
In the meantime, toast your ciabatta bread and place it on individual plates.
Place the vegetables and egg straight onto the ciabatta slice, sit down and tuck ito it.